White Cake

White Cake

White Cake

This recipe makes enough batter for two 8″x2″ round cakes or three 6″x2″ tall cakes

 

Ingredients:

 

8 oz (227 g) unsalted butter room temp

14 oz (397 g) sugar

6 large (6 large) egg whites fresh not boxed at room temp

14 oz (397 g) AP flour

2 1/2 tsp (2 1/2 tsp) baking powder

1/2 tsp (1/2 tsp) salt

1 tsp (1 tsp) almond extract use clear for a whiter cake

1 tsp (1 tsp) vanilla extract

10 oz (284 g) milk room temp

2 oz (57 g) vegetable oil

 

Easy Buttercream Frosting:

8 oz (227 g) pasteurized egg whites room temperature

32 oz (907 g) powdered sugar

32 oz (907 g) unsalted butter room temperature

1/2 tsp (1/2 tsp) salt

1 Tbsp (1 Tbsp) vanilla extract

 

 

Gold Drip:(optional)

6 oz (170 g) white chocolate

1 oz (28 g) warm water

1 tsp (1 tsp) warm brown food coloring

2 tsp (2 tsp) Truly Mad Plastics super gold

1 Tbsp (1 Tbsp) Everclear lemon extract or rose water can be used

 

 

Directions:

Preheat your oven to 335ºF and prepare two 8″x2″ cake pans with cake goop or another preferred pan release.
Place butter in a stand mixer with a paddle attachment and cream until smooth. Sprinkle in your sugar and then let whip on high until light and white (about 5 minutes)
Combine your flour, baking powder and salt and set aside
Combine milk, oil and extracts and set aside

Add in egg whites one at a time (roughly) and let fully combine after each addition before adding the next. If your egg whites aren’t at room temperature you can microwave them for a few seconds. Be careful not to cook them! Cold egg whites will curdle the batter.

Add in 1/3 of your dry ingredients and let combine. Add in 1/2 of your liquids, then dry, then liquids and the rest of your dry. Let mix until just combined.
Add batter into prepared cake pans and bake at 335º F for 25-35 minutes or until a toothpick comes out clean when poked in the center.

Let cool ten minutes then turn out cakes onto a cooling rack. Wrap warm and place into the freezer to flash chill. This locks in the moisture. Once cool but not frozen you can then trim off the brown edges of your cakes and frost as desired. Chill cake.

 

Easy Buttercream Frosting:

Combine egg whites and powdered sugar in a mixing bowl with the whisk attachment. Whisk to combine on low then whisk on high, adding in your butter in small chunks, vanilla and salt. Turn mixer up to high and whip until light, fluffy and white.

 

Gold Drip(optional)

Melt chocolate and water in the microwave and whisk until smooth. Add in a couple drops of food coloring. Let cool to about 90 degrees before attempting to drip over the chilled cake. Once chocolate is set, you can combine the everclear and gold dust to make a paint and paint the drip. *note: this is a non-toxic gold dust

 

Source:https://sugargeekshow.com/

354 total views, 38 views today

Share Button

Fried Ice Cream Cake

Fried Ice Cream Cake!

 

Fried Ice Cream Cake

 

 

Ingredients:

 

3 cups crushed Corn Flakes cereal

3/4 cup sugar

1/2 tsp ground cinnamon

1/2 cup (1 stick) butter

1 (1.75 quart) container Vanilla Ice Cream

1 (8 ounce) container Cool Whip

1/4 cup honey

Chocolate syrup

Caramel sauce

 

 

Instructions:

 

Take the vanilla ice cream out of your freezer and let sit at room temperature for 30 minutes or so, to soften.
Melt butter in a medium skillet, over medium heat. Add the crushed corn flakes, sugar and cinnamon.(I mix my sugar and cinnamon before hand) Stir to combine. Fry mixture for 5 minutes, stirring constantly, until cereal is golden-brown. *Be careful not to burn. It may take less than 5 minutes. Allow corn flake mixture to cool completely.

Take a 9 x 13 baking dish and spread 1/2 the corn flakes mixture into the bottom of pan. Set aside.
In a large bowl, add the softened vanilla ice cream and cool whip. Using a spatula or large spoon, stir and mix well to combine. Spread ice cream mixture over the top of the corn flake mixture in the bottom of the pan.

Spread the remaining corn flake mixture evenly over the ice cream. Drizzle the honey over the top. Cover pan, and place in freezer. Freeze ice cream for at least 5 hours, or overnight.

Cut into squares and serve with drizzles of chocolate syrup and caramel sauce. Remember your fluffy friend whip cream and the cherry on top! Enjoy!

820 total views, 40 views today

Share Button